(b) Amylose in a rice grain plays a major role in volume expansion,elongation and water absorption.Rice with high amylose content gets elongated on being cooked or soaked while high oily or waxy content resists volume expansion. Amylose is the name of a particular type of compound classified as a polysaccharide. Polysaccharides are strings of carbohydrate molecules strung together. Starch contains twoof these strings – amylose and amylopectin.